Description
Our pasture-raised chicken necks may not get as much attention as premium cuts, but they’re one of the best-kept secrets for making rich, flavorful homemade stock. Raised outdoors on fresh pasture with sunshine, grass, bugs, and clean air, our chickens are moved to fresh pasture twice every day and cared for in small batches from start to finish.
For generations, Ozarks families understood the value of using every part of the animal. Chicken necks are loaded with collagen, connective tissue, and natural flavor that produce deep, rich broth you simply can’t get from store-bought cartons. Whether you’re making homemade chicken noodle soup, gravy, beans, or bone broth, these necks provide exceptional flavor while helping you get the most from your purchase.
Choosing chicken necks isn’t just economical—it’s continuing a tradition of respecting the animal, reducing waste, and preparing nourishing food from scratch.
- From the same pasture-raised birds as your premium cuts.
- Moved twice a day on pasture
- Fresh air, sunshine, and a natural forage diet
- No hormones or antibiotics
- Vacuum sealed for freshness
- USDA processed
Cooking Tips
- Homemade Stock: Simmer with onions, carrots, celery, garlic, and herbs for 4–8 hours to create rich homemade chicken stock.
- Bone Broth: Simmer for 12–24 hours with a splash of apple cider vinegar to help extract collagen and minerals.
- Soup: Add directly to soups during cooking, then remove the bones before serving or pick the meat from the necks.
- Pressure Cooker: Cook on high pressure for 90–120 minutes for flavorful broth in a fraction of the time.
- Gravy Base: Use the finished stock as the foundation for homemade gravies, sauces, rice dishes, or slow-cooked meals.
